• ¼ cup (75g) Japanese mayonnaise
• 1 tbsp sriracha
• 2 tbsp lime juice
• 24 large uncooked prawns (1.6kg), peeled, deveined, tails left intact
• 1¼ cups (95g) shredded coconut
• 8 frozen gwa pao buns (240g) (Taiwanese hamburger buns) (see tips)
• 150g coleslaw mix
• ½ cup coriander leaves
• 2 tsp sesame seeds, toasted
• Lime wedges, to serve

For the Pickled Cucumber:

• ½ cup (125ml) white vinegar
• 2 tbsp caster sugar
• 1 tsp sea salt flakes
• 1 long red chilli, seeded, chopped finely
• 250g baby cucumbers, sliced thinly

1. Make pickled cucumber: Combine vinegar, sugar, salt flakes and chilli in a medium glass bowl. Stir in cucumber. Cover, stand for 15 minutes. Drain.
   
   
2. Preheat LG Series 9-76L InstaView Steam Oven to 180°C Air Fry Mode. Place a wire rack over an oven tray and cover the rack with baking paper.
   
   
3. Combine mayonnaise, sriracha and 1 tablespoon of the lime juice in a small bowl; season. Place prawns in a large bowl; add half the mayonnaise mixture, then toss well to coat. Reserve remaining mayonnaise mixture for buns.
   
   
4. Place shredded coconut in a medium bowl. Holding the tail of one prawn at a time, coat prawns in coconut, pressing down firmly to coat, then place on wire rack on prepared tray.
   
   
5. Cook Air Fry Mode, for 12-13 minutes or until coconut is golden and prawns are cooked through. Set aside and keep warm.
   
   
6. Switch oven function to 160°C Steam Mode. Place buns on a baking-paper-lined oven tray and cook Steam Mode from frozen for 7-8 minutes or until heated through.
   
   
7. Meanwhile, toss coleslaw mix with remaining lime juice in a medium bowl.
   
   
8. Spread remaining mayonnaise mixture in the buns. Fill buns with coleslaw, pickled cucumber, coconut prawns and coriander; sprinkle with sesame seeds. Serve bao buns with lime wedges.